Come on down, it’s cookie time. Forgive our terrible Troop Beverly Hills reference (only because we love good Shelly Long flick), but today is actually National Oatmeal Cookie Day and to celebrate, we thought we would share with you a sweet recipe from Cookies From Home owner, Corey Meiteen. Why not just look up any old oatmeal cookie recipe? Because this particular take has a Southwestern twist that will have you scratching your head with one hand and reaching for more with the other. Try some! It’s all after the jump.
2 cups all-purpose flour
5/8 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Butter
1/2 cup Margarine
1 cup packed brown sugar
1 cup white sugar
2 cups quick cooking oats
1 cup Milk Chocolate or butterscotch chips (or 1Ž2 and 1/2)
1/2 tsp of Chipotle Pepper (to taste), best served with the Milk Chocolate chips only.
1.Preheat the oven to 350 degrees F (175 degrees C). Sift together flour, baking powder, baking soda, and salt; set aside.
2.In a medium bowl, cream butter, margarine, brown sugar, and white sugar until smooth. Beat in eggs one at atime.
3. Gradually stir in the sifted ingredients (add Chipotle pepper if desired) until well blended. Mix in oats and butterscotch chips. Drop from a teaspoon onto ungreased cookie sheets.
4. Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Let set up on the cookie sheets for a few minutes before transferring to wire racks to cool completely.
Be sure to visit Cookies from Home for more great treats and here’s the video for Cookie Time because you know you were thinking about looking it up…..